Bake
25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove
from pan and place top sides up on cooling rack. Cool 10 minutes longer,
and serve.

There you have it! I also had some left over potato skins stuffed with mushrooms and cheddar cheese that we had as our side.